Recipe SHORTCRUST PASTRY, PECAN NUTS & ST-RÉMY BRANDY - Epicureans
www.remycointreaugastronomie.com
Whisk the eggs in a bowl. In a saucepan, combine the honey and St-Rémy® Brandy. Add to the eggs and stir. Prepare a shortcrust pastry: soften the butter, add the icing sugar and almond powder, the...
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Ingredients
- 3 eggs
- • 80 g honey
- • St-Rémy® Brandy 40%
- • 250 g pecan nuts
- • 50 g butter
- • Shortcrust pastry:
- 150 g butter, 95 g icing sugar, 30 g almond powder,
- 1 egg, 250 g flour and 1 pinch salt
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